Kale and Spinach Pesto Tagliatelle

Prep Time

5 min

Cook Time

10 min

Total Time

15 min




  • 200g Eskort Diced Bacon 
  • 2 C kale leaves 
  • 2 C spinach leaves
  • 1 C basil
  • 2 garlic cloves chopped 
  • Zest and juice from 1 lemon
  • ½ C olive oil 
  • Basil for serving 
  • 400g tagliatelle pasta (cooked)
  • Salt and pepper to taste


  • Fry the bacon in a frying pan over a moderate heat until crispy.
  • Pour the bacon with its fat from the pan over the cooked pasta in a large bowl. 
  • Place the rest of the ingredients into a food processor to make the pesto. 
  • Mix the pesto through the bacon and pasta to coat the pasta well.


To serve

  • Serve the pasta with some extra basil and lemons.